Season pork belly with sea salt, pepper, coconut aminos and coconut sugar. Place in a shallow dish and transfer to the fridge for 1-2 hours. You can also do this overnight if you want. Not a big deal for me.

Preheat oven to 450F and bake pork belly for 30 minutes. Make sure to cover the dish with aluminum foil.

Place sliced radishes in a bowl and pour in apple cider vinegar. Leave soaking until we are ready to make the salsa.

Mix all the ingredients, except sea salt. Add to this mixture 4 tbsp of the apple cider in which you’ve been soaking the radishes. Adjust according to your taste. When ready to serve season with sea salt.

Check on the pork belly and if it has a nice brown color remove from the oven. If it is still kind of pale simply broil for a couple of minutes. Allow to cool down for a little bit and then proceed to slice.

Place a skillet over high heat and warm up your tortillas.

Add pork belly slices on tortillas and top with pineapple radish salsa.

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About Me

Welcome to Naked Flavors! Thank you so much for being here! My name is Jeniffer Alburquerque. I am a Nutritional Therapist, hard-core foodie and passionate dancer in the kitchen. There’s nothing that gets me more pumped up than sharing my passion and love for healthy living. My mission is to show you how to take charge of your health so you can unlock the greatest version of yourself. Here, you’ll find quick health tips, tasty & healthy recipes and a lot more tools to take care of your most precious asset: YOU!
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